CHOCOLATE CREAM PIE
Region/Country: U.S.
CRUST
10 whole chocolate graham crackers
2 tbs cold light butter
1 tbs lightly beaten egg white
FILLING
1/4 cup each unsweetened Dutch process cocoa powder and cornstarch
2 1/2 cups fat free half and half
3/4 cup sugar
2 oz unsweetened chocolate, melted
2 tsp light butter
1 tsp vanilla extract
TOPPING
1 1/2 cups reduced calorie whipped topping, thawed
Chocolate curls, for garnish (optional)
CRUST---Heat oven to 350 degrees. 9" pie pan or plate coated with nonstick spray. Process graham crackers in food processor until finely ground. Add butter, pulse until coarse crumbs form. Add egg white, pulse until moistened. Press crumb mixture over bottom and sides of pan. Bake 8 min. Cool.
FILLING---In bowl, whisk cocoa and cornstarch, whisk in 1 1/2 cups half and half. In saucepan, heat remaining half and half and the sugar, until sugar is dissolved. Whisk in cocoa mixture and melted chocolate. Cook until filling begins to bubble, continue to cook whisking until very thick. Off heat, whisk in butter and vanilla. Spread filling in crust. Place plastic wrap onto surface of filling, refrigerate 4 hours. TO SERVE---Remove plastic wrap, spread whipped topping over filling. MAKES 10 SERVINGS OF PIE.*
